Orleans BBQ Chicken
1852 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General
7 inspections
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the containers used in the facility are not constructed of food grade material.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Observed mouse droppings underneath the cooking equipment.Correction:-Education provided on proper clean up and sanitization of the areas affected by mouse droppings.-Ensure that the facility is cleaned and maintained in a sanitary condition to prevent pest accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The general cleanliness of the facility is unsatisfactory. Observed accumulation of food debris on the floor, under the cooking equipment, and hard to get to areas.Correction:-By June 19, 2026, ensure a deep cleaning of the facility is done.-Develop, implement, and maintain a routine cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the containers used in the facility are not constructed of food grade material.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was being stored at room temperature and were found to have an internal temperature of 13-15 Degrees Celius. The chicken was to be re-heated and then stored in hot holder. Three pans of the cooked chicken were discarded. Chicken to be kept in refrigeration until it is cooked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed not washing hands before wearing gloves. Please ensure staff wash their hand before wearing gloves and after removing to prevent cross contamination.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records not available.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Displayed food handling permit is expired.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Portioning and mixing foods in the off-site storage room
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing practices
- 23. Is the facility maintained in a clean and sanitary condition?
- Storage room and kitchen requires a deep cleaning
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution made during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food cart stored in front of the hand sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler requires new flooring
- 23. Is the facility maintained in a clean and sanitary condition?
- *Entire kitchen and service area requires a deep cleaning from baseboards, all surfaces inclusive of the walls.*No cleaning program available or being used
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?